For all lemon fans, we have something very special: a cake that makes you feel like you’re standing in the middle of a Sicilian lemon grove. Be surprised and delighted by our limoncello mascarpone cake’s intense aroma, its juiciness, and mouthwatering mix of textures. This cake is simply a treat that makes sunny days even better!
Our Limoncello Mascarpone Cake: A How-To
It’s the weekend! For us at Scrumdiddlyumptious, that means “coffee and cake time” – although we always snack and enjoy ourselves anyway. But on weekends, we take extra time to indulge and celebrate. These long days are all the better and all for the batter, as we have more time on our hands to take on more complex recipes. Saturday and Sunday mean, for us at least, that we can treat ourselves to somewhat more elaborate and unusual creations. That’s why today we’re baking our limoncello mascarpone cake, a kind of “luxury lemon cake” for adults.
The base of our cake consists of a basic cake better that we refine with the famous Italian lemon liqueur, limoncello. On top of the cake comes a fluffy layer of mascarpone cream, topped with lemon curd. If that doesn’t sound phenomenally delicious, well what would?! So, let’s get started!
For the limoncello cake, begin by beating the butter with sugar and a pinch of salt until frothy. Once the batter has reaches desired consistency, gradually add the eggs and then lemon zest and juice. Then mix baking powder, flour and some cornstarch together. Sift this mixture alternately with the limoncello into the batter. Mix constantly and until smooth. Now, bake transfer the batter into a springform pan and bake for 40 minutes.
While the cake bakes, you can make the mascarpone frosting. In a bowl, mix the mascarpone, with powdered sugar, whipped cream and some lemon juice. After your cake has fully baked, take it out of the oven. Then, let it cool and frost it. Finally, top your limoncello mascarpone cake with a layer of lemon curd.
Now, there’s one more stretch of patience: Refrigerate the cake and let it chill for one to two hours. Afterwards, your cake is ready to slive and serve. Happy eating!
Do you love cake? Then you should definitely try our apricot-almond cake, lemon coconut pudding cake, and strawberry cake with vanilla pudding.
Limoncello Mascarpone Cake
Equipment
- 1 (9-in.) springform pan
Ingredients
For the batter:
- 1 cup softened butter & more for greasing the pan
- ¾ cup sugar
- 1 pinch of salt
- 4 eggs
- 1 organic lemon
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- ½ cup limoncello
For the mascarpone cream:
- 1 cup mascarpone
- ¼ cup powdered sugar
- 1-2 tbsp lemon juice
- ½ cup heavy cream
Additionally:
- 1 cup lemon curd
- fresh rosemary sprigs for decoration (optional)
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan with butter.
- Beat the softened butter, sugar, and salt with a hand mixer until creamy. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
- Zest and juice the organic lemon. Stir the lemon zest and 1-2 tablespoons of lemon juice into the batter.
- Sift together the flour, cornstarch, and baking powder. Add this mixture alternately with the Limoncello to the batter and mix well.
- Pour the batter into the prepared springform pan and smooth the surface. Bake for about 35-40 minutes. Test for doneness with a toothpick before removing from the oven.
- Let the cake cool slightly in the pan, then release the sides of the springform pan and let cool completely.
- Mix the mascarpone with the powdered sugar and 1-2 tablespoons of lemon juice until smooth. Beat the heavy cream until stiff peaks form and gently fold it into the mascarpone mixture.
- Spread the mascarpone cream evenly over the cooled cake. Dollop the lemon curd onto the mascarpone cream and spread gently to create an even layer.
- Chill the cake in the refrigerator for about 1-2 hours to allow the flavors to meld.